Description
These delicious gluten-free blueberry muffins are soft, fluffy, and bursting with juicy blueberries! Naturally sweetened and easy to make, they’re a healthy breakfast or snack that tastes just like a classic bakery muffin — without the gluten.
Ingredients
1½ cups gluten-free 1:1 flour (with xanthan gum)
2 tsp baking powder
¼ tsp salt
½ tsp ground cinnamon (optional)
½ cup granulated sugar or coconut sugar
2 large eggs
⅓ cup melted butter or coconut oil
½ cup milk or almond milk
1 tsp vanilla extract
1½ cups fresh or frozen blueberries
1 tsp gluten-free flour (for tossing blueberries)
Instructions
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk gluten-free flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk sugar, eggs, melted butter, milk, and vanilla.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Toss blueberries with 1 teaspoon gluten-free flour and gently fold into the batter.
6. Divide batter evenly among muffin cups.
7. Bake 18–22 minutes, until tops are lightly golden and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Use fresh blueberries for best texture, or frozen without thawing.
Do not overmix to keep muffins light and fluffy.
Add lemon zest for a bright flavor boost.
Muffins freeze well for easy grab-and-go breakfasts.